Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Olive oil

  2. 1 tablespoon 15ml Zucchini - dried (small)

  3. 3/4 cup 109g / 3.8oz Diced kielbasa sausage - (abt 4 oz)

  4. 4 Mushrooms - sliced

  5. 1/4 cup 59ml Chopped drained oil-packed Sun-dried tomatoes

  6. 1 tablespoon 15ml Chopped fresh basil

  7. 1 tspn dried basil, crumbled

  8. 1 tablespoon 15ml Chopped fresh oregano

  9. 1 tspn dried oregano, crumbled

  10. 2 Boboli pizza shells - (an 8-oz pkg) (small)

  11. 1/4 cup 59ml Purchased pizza sauce

  12. 1/4 cup 59ml Grated Parmesan

  13. 1/4 cup 59ml Grated mozzarella

  14. 2 oz 56g Goat cheese - crumbled

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat oil in heavy large skillet over medium-low heat. Add zucchini, sausage and mushrooms and saute until vegetables are almost tender, about 5 minutes. Add sun-dried tomatoes and saute until vegetables are tender, about 3 minutes longer. Remove skillet from heat; stir in basil and oregano. Preheat oven to 450 degrees. Arrange pizza shells on small cookie sheet. Spread half of pizza sauce over each. Sprinkle each with half of Parmesan. Divide vegetable mixture between pizzas. Top each with half of mozzarella and half of goat cheese. Bake until mozzarella melts and pizzas are heated through, about 9 minutes. This recipe yields 2 servings.


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